Prep 0 mins
Cook 1 hr
So delicious and easy too!
- 2 1⁄2 cups dried black beans, picked over
- 1 1⁄2 lbs smoked ham hock, tough outer skin and visible fat cut away and discarded
- 1 medium yellow onion, chopped fine
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 6 cups water
- 2 cups chicken broth
- 1 tablespoon red wine vinegar
- 1⁄2 teaspoon sugar
- 1 small red onion, chopped fine
- In a 4-quart saucepan simmer beans, ham hock, yellow onion, garlic, cumin, water, and broth, partially covered, until beans are tender, about 1 hour.
- (Old beans may take longer to cook.) Transfer ham hock to a work surface and cool until it can be handled.
- Cut away ham and chop fine, discarding bone and fat.
- Transfer 1 1/2 cups each beans and cooking liquid to a blender and let cool slightly.
- Purée mixture (use caution when blending hot liquids) and return to pan.
- Stir in ham, vinegar, sugar, and salt and pepper to taste and heat until hot.
- Serve soup sprinkled with red onion.
This is a hearty soup that is excellent for a cold winter's day.
I liked it made alot kenny not used to black beans though maybe will try again with navy beens good recipe though angie
Wonderful black bean soup! I served over white rice in soup bowls - hearty and satisfying. Easy to make - great recipe, Bev